Vegan Veggie Lasagna

Sometimes things can get hectic towards the end of the week. You don’t have the energy or time to put together a meal and end up ordering out. But, that can get expensive and fast food isn’t always the healthiest. During those situations, that’s when meals that can be prepared ahead of time or in large batches for leftovers come in handy. And that’s one of my favorite things about lasagna, you can make it one day and can have it the next.

Above all, this vegan veggie lasagna is no exception. Not only will you have leftover lasagna that you can have for lunch the next day but, the leftover sauce that you can turn into a spaghetti dinner later that week. Most importantly it’s a dish that can help relieve some of that mid-week stress. It’s a delicious dish that you can make, freeze and heat when you don’t want to spend a lot of time in the kitchen. So next time you’re putting your meal plan together, think about adding this vegan veggie lasagna and giving your self a break from cooking.

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Vegan Veggie Lasagna

Tofu Ricotta

• 14 oz package of firm tofu
• 1/4 cup of fresh basil
• 1/4 cup of nutritional yeast
• 1 tablespoon of extra virgin olive oil
• Juice of 1 lemon
• 1 teaspoon of sea salt
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 teaspoon onion powder

Instructions

1. To make tofu ricotta: add tofu, fresh basil, olive oil, lemon juice, salt, garlic powder, nutritional yeast, onion powder, and pepper to a food processor or blender. Then blend until smooth and set aside.

Veggie Lasagna

• Lasagna noodles
• Shredded vegan mozzarella
• 2 tablespoons of olive oil
• 1 large white onion, minced
• 5 cloves garlic, crushed
• 4 cups of chopped zucchini
• 3 cups of chopped yellow squash
• 8 oz package of baby Bella mushrooms, chopped
• 3 large carrots, chopped
• 1 red bell pepper, chopped
• 28-ounce can of crushed tomatoes
• 1/2 cup vegetable broth
• 1 tablespoon tomato paste
• 15 oz can of tomato sauce
• 1 tablespoon of sugar
• 1/2 cup chopped fresh basil
• 1 teaspoon fennel seeds
• 1 teaspoon oregano leaves
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. In a large pot over medium heat, add 2 tablespoons of olive oil. Then add minced onion and crushed garlic and cook for about one minute. Next, add in zucchini, yellow squash, mushrooms, carrots, and bell pepper cook until tender, stirring constantly. After that stir in sugar, fresh basil, fennel seeds, oregano, salt, pepper, and chopped parsley.
2. Then pour in crushed tomatoes, tomato paste, tomato sauce, and vegetable broth. Stir well and bring to a simmer. Reduce heat to low and simmer 1-4 hours, stirring occasionally.
3. Meanwhile, place lasagna noodles into the bottom of a pan. Then pour warm water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 30 minutes, then drain and discard water.
4. After that preheat the oven to 375 degrees Fahrenheit. Lightly grease a deep 9×13 pan.
5. To assemble, spread about 1 cup of veggie sauce in the bottom of the prepared pan. Then place the noodles on top and cover the sauce. After that spread with 1/3 of the tofu ricotta mixture. Top with 1/4 of shredded vegan mozzarella. Spoon 3 cups veggie sauce over shredded vegan mozzarella.
6. After that repeat the layering two more times to create three complete layers. To finish, place a final layer of pasta, topped with another 3 cups of veggie sauce to cover the pasta. Then top with remaining shredded vegan mozzarella. Cover loosely with aluminum foil.
7. Lastly, Bake in preheated oven for 25 minutes. Then remove foil, and bake an additional 25 minutes to allow the cheese to melt. Serve hot.

Notes

• I don’t usually press my tofu for this, but it’s up to you.
• For freezing:  After you have assembled the lasagna, cover it and allow it to cool completely and place in the freezer. To reheat, bake lasagna for 60 minutes at 400 degrees. Check the center to see if it is cooked through and add additional baking time if needed.
• This goes well with breadsticks. So check out my recipe for easy vegan garlic breadsticks here.

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